There will be a couple of quick posts later this week about two recipes I made this weekend, Deborah Krasner’s all-(grass-fed)-beef meatloaf (from Good Meat) and the whole-wheat peanut-butter muffins (with peanut-butter frosting) from King Arthur Flour’s Whole Grain Baking. … Continue reading
I have an interesting relationship with vegetarian food: I have never intentionally eaten vegetarian, but I do fairly frequently eat meals that just happen not to have any meat in them — especially pasta. Yotam Ottolenghi’s Plenty More (Ten Speed … Continue reading
Last October, I organized Pumpkin Pie Fest, a celebration of that classic Thanksgiving dessert. (In fact, we held the event on the day after Canadian Thanksgiving, a holiday which in this country is called “Columbus Day“, on which we try … Continue reading
This gallery contains 12 photos.
Continuing my exploration of King Arthur Flour’s Whole Grain Baking, last weekend I made a coffee cake (specifically what in New York would be called a “crumb cake”), which uses whole-wheat flour for both the cake itself and the “crumb” … Continue reading
Despite what it may sometimes seem from this blog, not every recipe I try turns out. Today I’m writing about two recipes from Deborah Krasner’s cookbook Good Meat, neither of which was worth the effort. I don’t know where either … Continue reading
Everyone at work loved the whole-grain “Double-Fudge Brownies“. I went to kingarthurflour.com to see if they have this recipe available for free online, for those who don’t care to buy the book; I found “Tasting is Believing Whole-Grain Brownies” is … Continue reading
This gallery contains 11 photos.
Buttermilk chess pie is the last pie I’ll be making from the “Winter” section of The Four & Twenty Blackbirds Pie Book (by Emily and Melissa Elsen; Grand Central Life & Style, 2013; p. 203) — at least until next … Continue reading
This gallery contains 9 photos.
This weekend, I’m continuing my exploration of King Arthur Flour’s 2006 cookbook Whole Grain Baking (Countryman Press) with a brownie recipe that all traditional (hard red) whole-wheat flour. “Double Fudge Brownies” (p. 341) have two forms of chocolate — both … Continue reading
This gallery contains 8 photos.
Emily and Melissa Elsen’s Four & Twenty Blackbirds Pie Book (Grand Central Life & Style, 2013) is organized by season, the theory being that the best pies are made from seasonal ingredients (or, I suppose, those ingredients that keep well … Continue reading
My TiVo recently recorded a rerun of the PBS series America’s Test Kitchen called “A Modern Take on Pizza and Grilled Cheese” (#1404). I was already planning to bake some bread, and grilled cheese sounded like a nice alternative to … Continue reading
